Thai Salmon Salad
This easy Thai Salmon Salad recipe is full of healthy, fresh ingredients like kale, cabbage, and red peppers. It's topped with chunks of salmon and an easy-to-make, incredibly flavorful Sesame Ginger Dressing. This salad is light, yet filling - perfect for lunch or dinner.
- 1 cup kale * roughly chopped
- 1 cup purple cabbage * sliced thin
- 1 cup Napa cabbage * sliced thin
- 1/2 cup carrot * cut into matchsticks or shredded
- 1 red pepper * cut into thin strips
- 1 pound salmon * cooked and flaked into chunks
- 2 tablespoons fresh cilantro * finely chopped
- 2 tablespoons green onion * sliced thin
- sesame seeds * optional garnish
Add the kale, both types of cabbage, carrots, and red pepper to a large bowl and toss to combine. Set aside.
Combine all the ingredients for the dressing in a small bowl and whisk until well combined. Taste and adjust the flavor, as desired.
To serve, divide the salad between 4 bowls and top with equal amounts of salmon. Drizzle on the dressing and garnish with green onions, cilantro, and sesame seeds.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- To cook salmon, preheat your oven to 350°F. Place the salmon, skin side down, on a baking sheet and pat with a paper towel. Brush lightly with olive oil and season with salt and pepper. Place the baking sheet in the oven and bake for 12-15 minutes, depending on the thickness of your fillets, or until the internal temperature reached 145°F on a meat thermometer inserted into the center of the thickest fillet.
- You can add more or omit any of the ingredients for the salad depending on your own personal taste or what you have available.
- Store leftovers separately in airtight containers in the refrigerator. Use within 3-4 days for best results.
Serving: 1serving | Calories: 384kcal | Carbohydrates: 8g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 329mg | Potassium: 861mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5675IU | Vitamin C: 78mg | Calcium: 69mg | Iron: 2mg